Step 1

Preheat oven to 400°F/200°C.

Step 2

Put the peeled carrots, onion and garlic cloves in a food processor and chop until small.

Step 3

In a large pot on medium-high heat put in the soy granule and add the water. When the soy granule is soft, add the liquid smoke, 1/4 teaspoon salt, the paprika powder and garlic powder. Give it a good mix.

Step 4

Make room in the pot, add a tablespoon of olive oil and add in the carrot-onion-garlic-mixture. When the onions are cooked through, add the tomato purée, 1 teaspoon of salt (use less if you're using pre-seasoned tomato purée) and the dried oregano. You can add more spices to taste. Let the sauce cook for about 5 minutes until hot.

Step 5

In the meanwhile, you can prepare the vegan cheese sauce.

Step 6

When the sauce is ready you can start by putting a layer of sauce in the baking dish, then add a layer of lasagne noodles, then the sauce again, repeat until the baking dish is full. The layer on the top should be sauce. Add the nutritional yeast cheese on top of it and spread it until the whole top is covered with cheese sauce.

Step 7

Bake the lasagna in the oven for about 30-45 minutes, until the cheese sauce is golden/brown.